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Legend has it that this Russian recipe was devised by Count Paul Stroganovs cook to use beef frozen by the Siberian climate. The only way that it could be prepare was cut into very thin strips. The strips of lean beef were served in a brandy falvoured cream sauce.

Thinly slice the beef fillet across the grain, then cut into fine strips. Season the flour with the cayenne and paprika.

Heat half the oil in a large frying pan and add the chopped onion and garlic.

Cook the onion and garlic over a low heat, stirring occasionally until the onion has softened. Add the musroom and stir fry over a high heat for 1 – 2 minutes. Transfer the mushrooms and vegetables to a dish and set aside.

Wipe the pan, then add and heat the remaining oil. Coat a batch of meat with flour, then fry over a high heat until well browned. Remove from the pan, then coat and fry another batch. When the last batch is cooked, replace all the meat and vegetables. Add the brandy and simmer until it has almost evaporated.

Stir in the beef stock or consomme and seasoning and cook for 10 – 15 minutes, stirring frequently with a wooden spoon, or until the meat is tender and the sauce is thick and glossy. Add the sour cream, stir well and sprinkle with the chopped fresh flat leaf parsley. Serve immediately with plain boiled rice and a simple salad.

Cooks Tip

If you do not have a very large frying pan, it may be easier to cook this dish in a large, flameproof casserole.

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